Labneh is essentially a cheese made from straining yoghurt, resulting in a deliciously thick, creamy and tangy soft cheese. You can use it as you would any cream cheese, as the basis for tzatziki or spread it inside a pita or wrap.

The straining process is very easy and takes 12 – 48 hours. The longer you strain it, the thicker the cheese will become. Should you want a firm cheese to roll into balls you can strain it for the full 48 hours but I prefer to strain it for 24 hours. I also use a double cream full fat yoghurt. I am not too sure if a lower fat yoghurt will give you the same consistency in the same time.

Labneh

Labneh

It also makes the perfect addition to a meze platter as a dip for bread, pita or some sturdy crisps and I have added a few suggestions of how to turn the cheese into some very tasty dips or spreads.

Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in the fridge for 24 hours to drain. It is then ready to use.

Hi there Hein, I just love your blog
Please may I ask if i could forward your “heinstirred.com” blog to my son in Canada.He has a blog “Salt and Pepper” and I found the Caramel popcorn with coffe salt interesting

The images are gorgeous. I used to know a woman who made labneh in the balls, kept in oil. She made the best sandwiches with them. Thank you for the ideas. I’ve never thought to put fruit on it. The pomegranate looks wonderful.